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Bring On The Carbs

Bring On The Carbs

Atkins-schmatkins. These pastas, risottos, breads, rice and noodles can all banish carb's bad rep.
Veronica Phua
Veronica Phua
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Chicken Perattu Rice ($16.80++)

Didn't expect to be captivated by Chicken Perattu Rice the way I was. This deliciously spicy dish with its origins in Kerala, seems similar to Chicken Briyani as the pieces of chicken were cooked in the rice, so the meat was very tender. It was however, the rice that's clearly the star of this show because after we had polished off all the chicken, I kept reaching out to scoop yet more of the amazing, aromatic rice. And this was while I was groaning about how full I was. Guess those deeply-infused-with-spices grains of basmati rice were too irresistible.
Do note there is only one serving size for this and it is good for 2 to 4 people, assuming you're also ordering some naan.

Biscuits ($10++)

The manager told me the recipe for their signature biscuit had to be adjusted when they opened the Singapore branch of the Yardbird at MBS. By the way, the American company is known as "The Bird Southern" here due to some copyright issues with the name but it seems they are contesting that.
Anyway, our humid weather dictates that the biscuits be made in smaller batches at shorter intervals so they can taste the same as back in the U.S.A.
The kitchen crew's efforts are commendable as these are the best biscuits I've ever had. They look like scones but when you tear into them, the difference is clear - they're more moist within - probably from loads and loads of butterrrrrr. As they're pretty heavy, I felt quite full after eating just one.
A standard order comprises of four biscuits and two little glass jars, one of whipped honey butter and the other, apple cinnamon jam. I took home the remaining two we couldn't finish at lunch. After reheating them in the toaster-oven the next day, they tasted just as good.

Assam Laksa ($6)

What makes the Assam Laksa at Penang Bagus special is that their noodles are brought in from Penang. Unlike most stalls in Singapore that use the easily-available thick beehoon, this imported variety is less "perfect" in appearance but is capable of absorbing the gravy better. Which makes every mouthful much more flavourful.
Speaking of the "assam" gravy, the one here is not mouth-puckeringly sour (well, not on the day I was there anyway). So that's good news for some and not-so-good for others depending on your personal preference (I was happy enough with it myself). Also, once the fine pieces of fall-apart sardine are stirred in, the gravy thickens into a full-bodied consistency which is lovely. I was pleased that they're really generous with the garnish of pineapple, cucumber, lettuce and onions too.

Penang Char Kway Teow ($6)

I enjoyed this Penang Char Kway Teow a lot. It came with plenty of "wok hei" and had just the right amount of spicy kick.
Such "shiok-ness" made it hard to not hoover up the entire plate. But we had ordered an Assam Laksa and a Penang Prawn Mee as well to share, and I needed tummy space to try everything.
I'll be getting this again for sure when I return.

I Love This Pulled Pork Kolo Mee ($14+)

B U R P P L E E A T U P
Had a great time here with the Burpple Tastemakers last night. Owner and coffee-and-food-extraordinaire Pav filled our bellies (and then some) with thirteen items from his new menu.
That man sure has a knack for creating audacious flavours. Take this Pulled Pork Kolo Mee for instance. What a bowlful of yumminess! Topped with a poached egg, the huge serving had juicy pieces of pulled pork and bouncy strands of egg noodles tossed in a light yet appetising sauce. Make sure to mix in the kickass Vietnamese chilli paste and salty ikan bilis evenly and the shiok-o-metre goes up, up, up!

Rigatoni & Meatballs

I'd heard from @singaporeliciouz (a friend on Instagram) some time ago that the meatball pasta at Dempsey Cookhouse & Bar is superb. However, I only got around to trying it last Sunday for brunch because I'm usually distracted by their other items. She's absolutely right though - it is delicious.
The large rings of rigatoni were cooked to al dente perfection and had absorbed the mildly spicy tomato sauce as well. Large in size, the well-seasoned and chunkily-minced meatballs were juicy and a bit firm to the bite.
There's absolutely nothing to fault about this pasta, which probably explains its popularity. So even though Dempsey Cookhouse & Bar has just rolled out several new dishes, this stays put on their menu.

The Complimentary Housemade Bread And Butter

When a meal begins on a simple but exquisite note of housemade sourdough and parsley butter, you know the rest of it is going to be more than alright.
The interesting thing is the flavour of their butter changes as it depends on what Chef Ivan Brehm gets his hands on, and how the produce inspires him.

Vongole Genovese (Pasta with Clams in Basil Pesto)

Have the Vongole Genovese at @ristoranteluka for lunch and it is $14++ due to their grand opening promotion. Have it for dinner and it's $18++. Still very good value as far as I'm concerned because the clams taste fresh and that housemade basil pesto is terrific. Almost invisible to the naked eye is the finely grated Parmesan cheese. It's the final touch by the chef before the dish exits the kitchen. I do like how it enriches the fragrant pesto slightly.

Grand Opening Promotional Lunch Menu: Ikasumi ($14++)

Ridiculously delicious, and only $14++ if you go at lunchtime.
I loved how the al dente bavette pasta, large pieces of tender squid, squid ink cream, tomato sauce, garlic and parsley blended so harmoniously. It was yummy umami-ness from start to finish.
For something of this quality in terms of taste and portion size, the price is unexpectedly affordable. You need to eat it to believe it.

Bucatini ($26++/$34++)

If you are into robust pastas, do yourself a favour and try this Bucatini. The thick-strand pasta is cooked with a mouthwateringly delicious braised oxtail that's fall-apart tender, and for a little more richness, Parmigiana cheese. It's finished with a truckload of freshly shaved summer truffle that's amazing with the oxtail sauce.
We had gotten the larger serving to share but once we all tried a bite, plans of returning to have a whole plate to ourselves were discussed.
I found this tasted exceptional with a good burgundy, which fortunately, Iggy's stocks plenty of.

Australian Prawn Capellini Aglio Olio ($19++)

Having heard a number of people rave about the Australian Prawn Capellini Aglio Olio at Firebake, I was determined to eat it tonight. Guess what? I am officially now one of those people too! 😆
If you are into prawns and pasta, this is not to be missed. The grilled prawns were great, but for me, it was the pasta that stole the show.
Every strand in that big pile of al dente angel hair pasta was "umami-maximus" thanks to the generous amount of prawn oil used. In fact, it is what accounted for the vivid orangey hue of the dish as well. Extra texture came from the delicately crispy Sakura ebi. For something so small, they sure exuded an immense amount of flavour. I loved that the chef threw in plenty of thinly sliced garlic in this aglio olio too.
One portion is large enough to be shared between two people. But the question is, do you really want to? 😉

Cavatelli ($23++)

This is one of only two pastas on the menu at Employees Only but it's a damn delicious way of carb loading.
Hearty in size, the al dente housemade pasta was cooked with pork sausage meat, rocket leaves and tomatoes. Flavours were bold but well balanced.
We had ordered this to share but I could have easily finished it by myself.

About Veronica Phua
Veronica Phua

Veronica Phua

4831 Reviews  89780 Followers

Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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